Beachin' (October 2019) by Gulf Coast Media

October 2019

beachinâ&#x20AC;&#x2122; LIFE ON THE ALABAMA GULF COAST

2 Beachin’ ● October 2019

Come see us at Shrimp Festival!

October 2019 ● Beachin’ 3

Anthony Jones ... Well Worth A Visit! Voted The Best Salon in Baldwin County in 2014

It was a beau�ful summer morning when we le� Fairhope, low humidity and not a cloud in the sky. We were on our way down to Orange Beach to check out a business that many of our friends have told us about, this Englishman who had opened a Hair Salon on the beach with his daughter Emma. My hair is very important to me and ge�ng a good haircut is a must, and that is what Anthony Jones is known for and excellent hair color to boot. We have both been very dissa�sfied with the last few a�empts on designing our hair to suit our lifestyles; most of the so called stylists did not take into considera�on our age or understand that we both want to look great without a lot of fuss and bother. The traffic was a bit heavy due to the summer visitors, but we arrived on �me to this charming yellow and white beach house on the beach road with a fabulous view of the Gulf of Mexico. We were greeted warmly by Anthony and Emma and they ask us if we would like a cold drink or a glass of wine before he started making us beau�ful. Pam, my friend, went first since I was a li�le chicken a�er the last experiences. Anthony directed her to a styling chair and went on to explain the ten most important rules in designing a custom hairstyle to suit her. He first looked at her face shape and explained that there are five face shapes out there and told her her face shape was oval. The next was bone structure and head shape, a�er that was the type of her hair, the texture of her hair, then what sort of condi�on her hair was in, followed by the way the hair grows out of the head, plus cow licks, then her likes and dislikes and fashion. Wow! What a lot of things to get right. So then Emma started with a relaxing shampoo and deep condi�oning, then for the next 30 minutes Anthony’s hands were a sea of mo�on, lastly a quick blow dry with hardly any fuss and presto she was finished! She was so happy and she could not believe the difference in her hair. Now it was my turn, my hair especially in the summer gets 4 Beachin’ ● October 2019

very frizzy and dry; I have tried everything out there for my hair with no success! Anthony explained that commercial hair products are made different to professional hair products. Commercial shampoos are made of mild detergent and the condi�oners are based on petroleum oil. Where professional hair products are pure and natural and give back to the hair, he also went on to say that we should all wash our hair every day and condi�on our hair the same. Anthony explained that at all �mes our hair has to have at least 8% moisture in it the same as our skin, we should treat our hair the same way as we treat our skin, by moisturizing it every day which made a lot of sense to me, since the last stylist told me not to wash my hair every day because in her mind it would dry it out. Anthony explained to me that yes using some drug store products would dry your hair out if washed daily. A�er we went through the ten rules, he took me to the shampoo area and treated me to the best shampoo and condi�oning my hair had ever had. While shampooing, Emma explained to me what I should do in the morning in the shower, again stressing no over-thecounter hair products, that’s why my hair is dry and frizzy. A�er shampooing and before condi�oning, towel blot the hair because the hair is porous like a sponge, pu�ng any condi�oner on one’s hair when it is full of water will not go into the hair itself, so blot it first then apply the product and leave it in while you are washing yourself. Then before you leave the shower, rinse and count up to 10 slowly and stop, just rinse the excess and no more. A�er she explained to me the hows & whys, I understood. They are like hair doctors, if we listen and do what they says it works! Anthony has his own line of products and everything he used on me was his and believe me the stuff works. The cut he gave me was wonderful; I walked out a new woman and so did Pam, no more frizzes! Oh, by the way he used a great product before he dried my hair called “POTION.” It is a gel with a lot of healing features with body, fabulous! I bought a bo�le. Best money we ever spent and yes, we are definitely going back. He is a true professional.

Well worth a visit!

Anthony’s salon is at 23175 Perdido Beach Boulevard in Orange Beach & their phone number is 251.974.1514. Please say we sent you! www.anthonyjonesinc.net

October 2019 ● Beachin’ 5

CAST VOTE your

for Big Beautiful Baldwin’s Best

Nominations open now! Voting begins Oct. 7, 2019. Winners announced Dec. 13, 2019. Visit www.gulfcoastnewstoday/bestof2020/ to submit your nominations GULF COAST MEDIA and vote for each category www.gulfcoastnewstoday.com THE COURIER • THE ONLOOKER • THE ISLANDER • THE BALDWIN TIMES

6 Beachin’ ● October 2019

Fcahlanldise

Contemporary Home Décor, Fashion, and Accessories with a Beach Flair

Mer Daily! g n i v i r r A

Huge

Discoun ts on Sa le Mercha ndise

Apparel, Gifts, Home Decor, Jewelry, Kids, Living, Pets THE WHARF 4776 Wharf Pkwy Ste 110 Orange Beach, AL 36561

FOLEY 219 S McKenzie St. Foley, AL 36535

FRENCH QUARTER 719 Royal St. New Orleans, LA 70116 504-522-9222 October 2019 ● Beachin’ 7

beachin’

about the cover

A specialty publication of Gulf Coast Media

Parks Rogers parks@gulfcoastmedia.com

managing editor

beachin’

19 October 20

publisher

LF COAST ALABAMA GU LIFE ON THE

Worn and weary from a long day at work in the Gulf, peaceful shrimp boats dock at Bon Secour, their nets drying in the sun. Photo by Jack Swindle

Allison Marlow allisonm@gulfcoastmedia.com

design and layout Paige Marmolejo paige@gulfcoastmedia.com

advertising

LouAnn Love louann@gulfcoastmedia.com 251.943.2151 Frank Kustura frank@gulfcoastmedia.com 251.923.8129 Bethany Randall bethany@gulfcoastmedia.com 251.266.9982 Beachin’ magazine is published monthly by Gulf Coast Media, 901 N. McKenzie Street, Foley, AL 36535 251.943.2151 Distributed free by The Alabama Gulf Coast Convention & Visitor’s Bureau and at other locations throughout Gulf Shores, Orange Beach and Fort Morgan. All rights reserved. Reproduction without permission is prohibited. Gulf Coast Media accepts no responsibility in the guarantee of goods and services advertised herein.

Find the e-edition by visiting issuu.com and searching for Beachin’ or Gulf Coast Media. You can also access our e-editions through GulfCoastNewsToday.com. Just click on the “Magazine” tab and select “Special Publications.”

8 Beachin’ ● October 2019

feature story Shrimp, sand and sun

The National Shrimp Festival is the highlight of the year for locals and visitors

contents Nature

Fun facts about Alabama Gulf Coast shrimp

Sands of Time

Early Fishing and Shrimping in Orange Beach and Gulf Shores

Beach Happenings

Shrimp Festival music lineup

Beach Art

Shrimp-themed artwork and more at the Prosperous Pelican

Out and About

Bulls on the Beach

Food

Summer Seafood Gumbo

Taste of the Gulf

Where to eat at the beach

October 2019 â&#x2014;? Beachinâ&#x20AC;&#x2122; 9

Shrimp, sand and sun

The National Shrimp Festival is the highlight of the year for locals and visitors BY ALLISON MARLOW Sure there is shrimp. Lots and lots and lots of shrimp. But there is also singing, running, debutants and sand sculpting contests. Those who flock to Gulf Shores every year for the National Shrimp Festival know that the delectable shrimp is just the beginning. Now in its 48th year, the festival has a devoted fan following and is adored by locals and visitors alike. The idea for the festival was born after Lillian Bemis, a longtime agent of Century 21 Meyer Real Estate based in Gulf Shores, attended the blessing of the shrimp boat fleet in Bayou La Batre with 20,000 people. She wanted to find a way to draw that crowd to Gulf Shores. A few meetings later, Shrimp Festival was born. That 10 Beachin’ ● October 2019

first year 50 gallons of gumbo was sold in two hours by local churches. The Gulf Shores Optimist and Women’s Clubs, several churches, the Bon Secour Fire Department, as well as many others, made fried fish, boiled shrimp, hamburgers and hot dogs and held it all at The Hangout. There was also a beauty pageant, arts and crafts for children, a sand castle building contest and a street dance. Over the years activities were added and tweaked to fit the growing crowd. The first year the festival

drew 500 people. By 1984, there were 140,000 in attendance. In 2017 officials estimate between 250,000 and 300,000 visitors flocked to the Shrimp Festival. Patty and Curtiss Baldwin, who own Nanny’s Lemonade, and is one of the festival’s main sponsors, said of the 100 events they do each year, Shrimp Festival is one of their favorites. Organizers and attendees alike, she said, treat each other like family. “The Chamber is a great group to work with, they take care of their sponsors and vendors and merchants,” she said. “It’s a beautiful time of year, it’s very family-oriented, it’s a beautiful location. As long as they have us, we’ll be there.” The festival will be held Oct. 10 – 13. Enjoy a plate full of delicious shrimp while you peruse the aisles of sea side art. But, don’t forget to check in to the other activities happening during the week and month.

October 2019 ● Beachin’ 11

Singing for Scholarships

Sand Sculpture Contest

The Shrimp Festival Singing for Scholarships event was created in 2013 to support our local Baldwin County High Schools and the talented youth in our region. The singing competition will feature students chosen to represent their high school. Each high school conducts its own contest. Opportunities are also available for private school and home-schooled students. Scholarships are awarded to the top three participants as well as to each of their high schools. The competition will be held Oct. 12 at 10 a.m. on the Wind Creek Casino and Hotel Main Stage.

The Sand Sculpture Contest is held on the Saturday of the festival at the west end of the beach at the public beach access. Be sure to stop at the information booth (main entrance) for location assistance. Registration and building begins at 11 a.m. Judging of the sculptures will begin at 3 p.m. There will be a sculpture demonstration with Sand Castle University on Friday from noon to 2 p.m.

Miss Shrimp Festival Organizers brought this competition back to the festival two years ago. Competitors take the stage at the Erie Meyer Civic Center on Oct. 5, 10 a.m. for Pre-K through sixth grade and 3 p.m. for competitors in grades seventh through twelfth. 12 Beachin’ ● October 2019

5K and 10K Race This year’s race will be held at the Orange Beach Sportsplex. The 10K begins at 7:30 a.m. and the 5K begins at 7:50 a.m. Visit www.myshrimpfest.com to register.

FUN FACTS about ALABAMA GULF COAST SHRIMP There are four types of shrimp found in the Gulf of Mexico:

PINK SHRIMP:

Have a more delicate sweet flavor. Found along Florida’s Gulf Coast. Shells are light pink and have a pearl-like texture. They are the largest Gulf shrimp species and can reach 11 inches in length.

ROYAL RED SHRIMP:

Have a unique flavor. Found in the deepest waters of the Gulf. These shrimp are easily identified by their rich, deep red color.

BROWN SHRIMP:

Mild salty taste, firm. Found along salt marshes and on mud bottoms. They feed on kelp which gives them a more robust flavor. Brown shrimp are also firmer than most and hold their shape when boiled. This is the most popular variety of Gulf shrimp.

WHITE SHRIMP:

Firm and sweet. Found in brackish bayous and estuaries with low salinity. They feed on crustaceans and seaweed which strengthens the shell and gives the shrimp a rich flavor.

Cooking shrimp All Gulf shrimp varieties look the same or similar after they are cooked, though many people say they can taste the subtle differences in the varieties. Restaurants that serve Gulf shrimp usually serve the most popular variety, brown shrimp.

Packed with vitamins Alabama’s shrimp are low in saturated fat and rich in vitamins A, B1, B2, B3, B6, B12 and D.

October 2019 ● Beachin’ 13

14 Beachin’ ● October 2019

October 2019 ● Beachin’ 15

16 Beachin’ ● October 2019

October 2019 ● Beachin’ 17

Sands of Time Early Fishing and Shrimping in Orange Beach and Gulf Shores During the early years of charter fishing in Orange Beach, some specially designed boats were built for Bay and inland fishing. Orange Beach never had big shrimp boats like Gulf Shores. These early boats were used for Tarpon, Bull Dolphin fishing, and shrimping. Bay Long shrimping began about 1918. Lagoon shrimping began in the late 1920’s. Shrimp were plentiful in Mobile Bay, but one of the nearest markets was in Bayou La Batre. After the Intra-Coastal Canal opened in 1932, Lee Callaway and his wife, Miss Lillian, opened a retail and wholesale fish business on the south side of the canal, near where the ACME Oyster House is now. Many big shrimp boats were docked at their business. One Boat was the 52 foot, Playmate. It was owned by Eddie Dubisson, and Ted Childress. Eddie and his sons were the boat operators. The boat was built in the mid-forties. Deep sea shrimping did not become profitable until the early 1950’s. Shrimping the early days was a miserable job. Shifts were long, hot and physically demanding. Today shrimpers still work long hours, but boats are well equipped and have airconditioned cabins. Many big shrimp boats are now docked at Bon Secour. Some of the businesses are Bon Secour Fisheries, Aquila Seafood, Billy’s Seafood, Safe Harbour and others. Shrimping is big business. One of the first charter boats of Captain Herman Callaway was un-named, but it was used for bay and inshore fishing, which also included shrimping. When not charter fishing these boats were used for commercial and sustenance fishing. Another early charter built for bay and inland water was the Bertha Low. It was named for Clarence and Hazel Low Walker’s daughter, Bertha. It was a charter Tarpon boat. In 1971, a group of local people felt that tourism and

18 Beachin’ ● October 2019

SUBMITTED PHOTOS

fishing should be compatible with each other. Both being vital to Orange Beach and Gulf Shores economy. Since October was a time when business is slow, the idea of a Shrimp Festival came into being. It now has National Recognition. This year’s Festival is October 10-13th. Come enjoy not only great shrimp, but live music, and wonderful arts and crafts. Local historian Margaret Childress Long moved to Orange Beach from Evergreen when she was just two months shy of her second birthday. Although she did spend 12 years in Creola she has always called Orange Beach home. Margaret and her husband Buddy live in the same house where Margaret’s parents lived for more than 50 years. Her dad paid $12,500 to Dr. Amos Garret of Robertsdale, her mom’s first cousin, in 1949 for the 300 ft. waterfront parcel. A teacher at Fairhope Middle and High Schools and Elberta Middle School, Margaret served the island as school board representative for six years. A fisherman, hunter and farmer, her father also owned a farm in Summerdale. Sons Wesley and Brooks have turned the farm into the popular Alligator Alley tourist attraction. Margaret has co-authored two books, “The Best Place to Be – The Story of Orange Beach, Alabama” and “Orange Beach Alabama – A Pictorial History”

October 2019 ● Beachin’ 19

Beach Happenings Shrimp Festival Music Lineup

THURSDAY, OCT. 10 EAST STAGE

WEST STAGE

• Lisa Christian: 10 – 11:30 a.m. • Poarch Ninjas: Noon – 1:30 p.m. • Ryan Balthrop: 2 – 3:30 p.m. • Tobacco RD: 4 – 5:30 p.m. • Style the Band: 6 – 7:30 p.m. • Doctor Zarr's Amazing Funk Monster: 8:15 – 10 p.m.

• Logan Lassiter: 10 – 11:30 a.m. • Hannah McFarland: Noon – 1:30 p.m. • Roxy & The Magic Johnsons: 2 – 3:30 p.m. • Bruce Smelley: 4 – 5:30 p.m. • David Jones & Friends: 6 – 7:30 p.m. • The Tip Tops: 8:15 – 10 p.m.

FRIDAY, OCT. 11 EAST STAGE

WEST STAGE

• Tophat and Jackie: 10 -11:30 a.m. • Tracey & Alan: Noon – 1:30 p.m. • The Defrosters: 2 – 3:30 p.m. • Will Smith: 4 – 5:30 p.m. • Journey2Mars: 6 – 7:30 p.m. • Category 6: 8:15 – 10 p.m.

• Brent Burns: 10 – 11:30 a.m. • Christina Christian: Noon – 1:30 p.m. • Shiny Objects: 2 – 3:30 p.m. • Yeah, Probably: 4 – 5:30 p.m. • The Wildflowers: 6 – 7:30 p.m. • Doctor Zarr’s Amazing Funk Monster: 8:15 – 10 p.m.

SATURDAY, OCT. 12 EAST STAGE

WEST STAGE

• Elaine Petty: 10 – 11:30 a.m. • Ten Penny Gypsy: Noon – 1:30 p.m. • JoJo Pres: 2 – 3:30 p.m. • Miles Flatt: 4 – 5:30 p.m. • Cort Carpenter: 6 – 7:30 p.m. • Mustache’ The Band: 8:15 – 10 p.m.

• Singing for Scholarships Contest: 10 a.m. – 1 p.m. • Elvis Remembered: 1:30 p.m. – 3:30 p.m. • Ultimate Def Leppard: An Incredible Tribute: 4 – 5:30 p.m. • Highway to Hell: The Ultimate AC/DC Tribute Band: 6 – 7:30 p.m. • Velcro Pygmies: 8:15 – 10 p.m.

20 Beachin’ ● October 2019

LISA CHRISTIAN

POARCH NINJAS

10%

Off Storewide Open Monday-Saturday 9am-5pm

Call 251-971-2005

10062 Tony Drive, Foley, AL 36535 (Co. Rd. 20, East of Hwy. 59on the left before the Beach Express)

www.gigiscrapbookin.com

Billy’s Seafood If It Swims, We’ve Got It! Open Air Seafood Market

VELCRO PYGMIES THE DEFROSTERS

BILLY’S MOM’S SHRIMP SALAD

251-949-6288

Co. Rd. 10 W. on Bon Secour River

www.billys-seafood.com

$5.00 OFF

5 LBS. OR MORE

YEAH, PROBABLY

HEADLESS SHRIMP $1.00 OFF PER LB. (Not Valid with Any Other Coupon or Discount)

WE SHIP SEAFOOD Open Monday-Saturday 7am-5:00pm

October 2019 ● Beachin’ 21

Shop & Dine

Histor

Downtow

108 S. Alston Street, Foley, AL 36535

(251) 971-TANN

MANNING JEWELRY

207 West Laurel Ave. Foley, AL 36535 manningjewelry.com 251-943-4771

Since 1949

Closed Mondays

Holmes Medical Museum

111 W. Laurel Ave Foley, AL 251-970-1818 Open Monday-Saturday 10 am-3 pm

Free Admission

109 West Laurel Ave. Foley, AL 36535

Foley

www.gypsyqueenjava.com

A L A B A M A

Welcome Center located at 104 N. McKenzie Street

VisitFoley.org 4 22 Beachin’ ● October 2019

A full service coffee bar “Espresso, Chai, & Others”

Fol A LA B

ric

wn Foley 8

200 Hwy. 59 So., Foley, Al.

251.943.2941

M-F 10 am – 4 pm Sat. 10-3 pm www.hollisinterior.com

“We Buy Gold & Silver”

Parke Place Jewelry 105 S. McKenzie St. Foley, AL 36535

(251) 943-7225 M-F 10am-5pm Sat. by appointment

www.ParkePlaceJewelry.com

ley A M A

Let’s Get Grillin’ Meats WAGYU BEEF / BILL-E’S BACON (251) EXOTIC MEAT / BISON / ELK OSTRICH / C.A.B. / LAMB / CHEESE CURDS CHEESE / BRATS / FIRE DISC GRILLS Monday - Saturday 9:30 am - 5:30 pm 116 W. Laurel Ave., Downtown Foley, AL

943-MEAT (6328)

FOLEY ALABAMA RAILROAD MUSEUM FREE 251-943-1818 125 E. Laurel Ave., Foley, AL www.FoleyRailroadMuseum.com 12

To Advertise Call Bethany Randall at 251-266-9982 October 2019 ● Beachin’ 23

Catch shrimp-themed artwork and other coastal creations at the Prosperous Pelican BY ALLISON MARLOW In October, when you visit Alabama’s Gulf Coast to revel in all things shrimp, take some home to enjoy on your plate, and on your walls. At the Prosperous Pelican Gallery II on Canal Road in Orange Beach, Nancy Wright can take you on an underwater journey without ever leaving land. Her two-story shop is filled with local artists, many of them well known the world over. Wright has been in the coastal art business for 19 years, painting, crafting jewelry and introducing visitors to artists from around the region. Wright says she has “been a sailor all her life.” After growing up near Gulf 24 Beachin’ ● October 2019

Shores, and spending her childhood summers on the Alabama coast, she and her husband Leigh Sullivan moved to South Florida for 25 years. The pair returned to Alabama to help a nephew with a business venture and then opened the first Prosperous Pelican at Wolf Bay Plaza. There her husband, created pottery and grew a lush garden full of plants, flowers, statues and fountains to delight shoppers. The pair opened a second location at the current bank of shops on Canal Road but was located on the backside of the building. There they operated as a local branch of Washington Green Fine Art, headquartered in England. When the Prosperous Pelican

began focusing on local, coastal artists, they moved the storefront to the Canal Road side of the building, into its current location. Sullivan turned what used to be a warehouse into the snug and cozy store space. When Sullivan passed away seven years ago, Wright kept the Prosperous Pelican open. Wright said she meets people from all over the world and all walks of life. In her shop they can buy shirts, pottery, paintings, abstract, driftwood pieces, jewelry — an entire world of art. “It has been so much fun,” she said. “This is my child. I love it. It makes me happy to be here every day with all this beautiful art.”

CENTER: Artist Wanda Azzario-Goldberg’s works appear at the famed Wyland Gallery in Hawaii and at the Prosperous Pelican. TOP RIGHT: This mermaid was made with driftwood and clay by Cathy Calvin.

Artists featured at the Prosperous Pelican II Jenny Polvere Ross De La Garza Cathy December Wanda Azzario-Goldberg Jen Callahan Johnna Bush

Cathy Calvin Lolita Dickinson Yvonne Andrews Mary Easley Jackie Grear

Nancy Wright, owner of the Prosperous Pelican Gallery II on Canal Road in Orange Beach, holds a painting of a shrimp she crafted.

October 2019 ● Beachin’ 25

Out and About

Cowboys thrill crowds at annual Bulls on the Beach

PHOTOS BY MELANIE LECROY

Bullfighters Buddy Bush and Mike Driver jump into action to protect a bull rider.

Booger Brown interviewed the younger cowboys Friday evening before the rodeo got started. Ranging in age from five to 14 years old, these cowboys took to the arena riding bucking ponies and bulls.

Cowboys crowded the Alabama — Florida line last month for an eightsecond ride on the back of a ton of bucking muscle. The seventh annual Flora-Bama Bulls on the Beach was a threeday event this year. Cowboys from Mississippi, Georgia, Tennessee and Alabama filled the parking lot next to the Flora-Bama. Bulls on the Beach is produced by Cody Harris of Robertsdale. If that name sounds familiar maybe you have seen Harris and his friends Booger Brown and Bubba Thompson on the “The Cowboy Way Alabama” on the INSP Network.

Ty and Tee Paul from Mississippi were two of the younger cowboys at the Bulls on the Beach.

Booger Brown holds the American flag during the opening ceremony prayer.

26 Beachin’ ● October 2019

Rodeo Clown Rockin’ Robbie Hodges and Booger Brown were in the arena.

October 2019 ● Beachin’ 27

Crazy Sista Cooking with Lucy Buffett Summer Seafood Gumbo OVER THE YEARS, this is the recipe that I’ve cooked the most and that has remained a featured specialty at my restaurants. As far as the seafood goes, I use shrimp and crab, but if it’s cool enough for oysters and there are some sweet and pretty ones available, or it’s crawfish season, I will toss those in, too. Buffett And though I usually use only sausage in my winter gumbo, it’s no crime to add a little andouille to the pot as well.

Summer Seafood Gumbo Serves 12-14 Ingredients 3 pounds medium wild-caught Gulf shrimp, heads on 2 pounds cooked blue crab claw meat, picked through for shells, handled carefully to keep the meat in bigchunks 4 large ripe tomatoes, or 1 (28-ounce) can whole tomatoes with their juices ¾ cup vegetable oil or bacon grease 1 cup all-purpose flour 2 large onions, coarsely chopped 1 bunch celery, coarsely chopped, including leaves 2 green bell peppers, coarsely chopped 8 cups shrimp or seafood stock, heated 2 to 3 teaspoons sea salt, or to taste 1 tablespoon freshly ground black pepper ¼ teaspoon cayenne pepper 2 tablespoons dried thyme 4 bay leaves 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons LuLu’s Crazy Creola Seasoning or other Creole seasoning ¼ cup hot sauce 2 tablespoons Worcestershire sauce 4 blue crab bodies, if available (optional) 2½ pounds fresh okra, chopped into ¼-inch pieces, or thawed frozen cut okra 2 cups finely chopped green onions ½ cup finely chopped fresh parsley ½ cup fresh lemon juice 28 Beachin’ ● October 2019

Cooked white rice, for serving French bread and butter, for serving Directions: 1. Peel and devein the shrimp. (If you’re making your own stock, reserve the heads and shells to make the stock.) Refrigerate the shrimp and crabmeat until ready to use. 2. If using fresh tomatoes, fill a medium saucepan with water. Bring to a boil. Carefully drop the tomatoes into the boiling water and cook for 1 minute. Remove with a slotted spoon and let them cool. The skins will slip off easily. Remove the cores and coarsely chop the tomatoes over a bowl to retain as much juice as possible. Set aside. (If using canned tomatoes, chop each tomato into eighths and return them to the juice in the can.) 3. To make the roux, in a large stockpot (about 10 quarts), heat the vegetable oil over medium-high heat. When the oil is hot, gradually add the flour, whisking continuously, and cook, stirring and adjusting the heat as necessary to keep it from burning, until the roux is a dark mahogany color, 25 to 35 minutes. Be careful: if the roux burns, you will have to start all over again! 4. Carefully add the onion to the roux and stir with a large wooden spoon for 2 to 3 minutes. (The onion will sizzle and steam when it hits the hot roux, so caution is advised. All seasoned gumbo cooks have roux battle scars on one or both arms.) 5. Add the celery and cook, stirring continuously, for 2 to 3 minutes. 6. Add the bell pepper and cook, stirring continuously, for 2 to 3 minutes more. The mixture should resemble a pot of black beans in color and texture. 7. Add the heated stock and the tomatoes with their juices. Stir in the salt, black pepper, cayenne, thyme, bay leaves, oregano, basil, Creole seasoning, hot sauce, and Worcestershire sauce. Stir well. Bring the gumbo to a boil and cook for 5 minutes, then reduce the heat to maintain a slow simmer. Add the crab bodies (if using) and simmer, uncovered, for about 1 hour. 8. Add the okra and bring the gumbo to a boil. Cook for 5 minutes. Reduce the heat to maintain a slow simmer

and cook, uncovered, for 30 minutes, or until the okra has lost its bright green color and cooked down like the other vegetables. If the gumbo gets too thick, add a little water. If it is too thin, continue to simmer it, uncovered. 9. Gumbo is always better the day after it has been cooked, although Iâ&#x20AC;&#x2122;ve never had a complaint when I served it the day I made it. At this point, you can cool the gumbo. Turn off the heat and let it sit for about 30 minutes. Then place the pot, uncovered, in an empty sink. Fill the sink with cold water and ice around the stockpot (try not to get any in the stockpot itself). Stir every 15 minutes to facilitate cooling. (The gumbo will spoil if improperly cooled) When completely cool, refrigerate the gumbo in the stockpot, uncovered. 10. When ready to serve, slowly bring the gumbo to a simmer over mediumlow heat. Thirty minutes before serving, add the green onion, parsley, and lemon juice to the gumbo. Cover and cook for 15 minutes. Add the shrimp and crabmeat, mix well, and cook for 2 minutes. Cover and turn off the heat. Let it sit for at least 15 minutes more to cook the seafood. The gumbo will stay hot for a long time. Remove and discard the bay leaves. Taste and adjust the seasonings; serve over cooked white rice with French bread and butter.

October 2019 â&#x2014;? Beachinâ&#x20AC;&#x2122; 29

taste of the Gulf Coast Featuring LuLu’s

in this issue Cactus Cantina LuLu’s DeSoto’s Original Oyster House Fish River Grill Tacky Jacks Kiva Grill at Kiva Dunes 30 Beachin’ ● October 2019

October 2019 ● Beachin’ 31

Aw Wi ar nn d ing Daily i Lunch Specials

includes Swamp

& Dessert

py p HaouAr M M-6P 1 1 H Y

Soup

Mon. thru Fri.

A RY D LL BAR S FU PRICE H T BES E BEAC H ON T

EVE

“HOME OF THE ORIGINAL”

Fish River Grill #3

Fish River Grill #2

(Next to Rouses)

(Foley Plaza on Hwy. 59)

251.948.1110

251.952.FISH (3474)

GULF SHORES 1545 Gulf Shores Pkwy.

FOLEY 608 S. McKenzie

Now Open: Fish River Grill by the Bay 19270 Scenic Hwy 98, Fairhope, AL • 251.928.8118 Hours: Monday - Saturday 10:30 a.m. - 9 p.m. Gulf Shores Later Hours Spring & Summer

32 Beachin’ ● October 2019

Aw Wi ar nn d ing 1545 Gulf Shores Parkway • Gulf Shores, Alabama (Next to Rouses)

251.948.1110

OMG! SHRIMP FEAST POBOY!!!

CHOSEN IN TOP “100 DISHES TO EAT IN ALABAMA BEFORE YOU DIE” GRILLED or FRIED AUTHENTIC SOUTHERN COOKED SEAFOOD PLATTERS

(Served w/ Fries, Coleslaw, Hushpuppies, Fried Okra, Tartar or Cocktail Sauce & Swamp Soup) Bayou Seafood Platter - Fried Gator, Frog Legs, Shrimp, Oyster, Catfish Seafood Platter - Fried Shrimp, Oyster, Catfish RAW Cajun ls Golden Fried Catfish Platter (U.S. Raised) o t OYS h Pis g Crawrefis in TER th o Fried Select Oyster Platter N ’s The B ! A {Fair Like ‘Em Fried Shrimp Platter - (Approx. 14-15) hope R by th Fried Gator Platter e Ba y

VOTED BEST BURGERS IN BALDWIN COUNTY

}

Hurricane Burger • Hillbilly Melt • River Burger • Shroooom Burger Swamp Burger • Bleu Cheese Bacon Burger

REDNECK REUBEN • ALABAMA CHICKEN MELT PoBoys • Chicken • Shrimp • Oysters • Gator • Frog Legs Crawfish Pistols • Catfish • Whitefish • Stuffed Crab ***Cajun Crawfish Pistols Dinner (2) w/ Fries & Slaw*** OMG! Shrimp Feast Po-Boy • Seafood BLT

APPETIZERS ~ SALADS ~ POBOYS & SANDWICHES ~ KIDS MENU DON’T FORGET YOUR SWEET THANG

“Sweet Thang” Signature Dessert! Redneck version of a New Orleans Beignet & Granny’s Apple and Peach Cobbler Rolled in Powdered Sugar. Mmmmm...this “thang” is SOOOOOO good!

BEST BAR PRICES ON THE COAST ~ SWAMP JUICE ~ BUSHWACKER DIXIE DARLIN’ ~ MARDI GRAS MARGARITA

608 S. McKenzie Street (Foley Plaza on Hwy. 59) Foley, Alabama

251.952.FISH (3474)

19270 Scenic Hwy. 98 Fairhope, Alabama

251.928.8118

1545 Gulf Shores Pkwy (Next to Rouses) Gulf Shores, Alabama

251.948.1110

Hours: Monday - Saturday 10:30 a.m. - 9 p.m. • Gulf Shores Later Hours Spring & Summer

October 2019 ● Beachin’ 33

EESSTT B B D D E E T T O VVO ODD OO FFO N N A A C C I I X M MEEX EE G UULLFF G H H T T N O ON OAASSTT!! CCO

Mexican Grill OUR PER BEACH B DIDO L LOCATIO VD. N SERVING IS BREAKFA ST!

IIZZIINNGG SSPPEECCIIAALL EERRVVIICCEE --SS IINN FFUULLLL TTEERRIINNGG!! AA EEVVEENNTT CC IITT AALLLL!! O O D D WEE W

108 North Section Street Fairhope, AL 36532

25311 Perdido Beach Blvd. Orange Beach, AL 36561

22 Palafox Place Pensacola, FL 32502

3849 Gulf Shores Parkway, Suite 1 and 2 Gulf Shores, AL 36542

25908 Canal Rd., Suite A Orange Beach, AL 36561

5121 North 12th Avenue Pensacola, FL 32504

Mexican Grill

www.MyCactusCantina.com www.MyCactusCantina.com

FREE

Small Cheese Dip with purchase of 2 Entrees Up to $3.99 Value

Mexican Grill

Dine In Only. 1 coupon per table and not valid on to go orders. Please mention coupon when ordering. Not valid with other discounts, specials or coupons. Expires 10/31/19. Beachin’ October 34 Beachin’ ● October 2019

tarters

a jitas

cactus guacamole

a sizzling plaTTer oF bell peppers and onions wiTh your choice oF meaT. all FajiTas are served wiTh leTTuce, pico de gallo, sour cream, guacamole and choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans

3 aMigos cheese dip

Large bowl of our delicious cheese dip with grilled shrimp, steak* and chicken. Served with pico de gallo on the side and your choice of warm corn or flour tortillas so you can roll your own tacos 9.99

Cantina Sampler

A trio of our famous cheese dip, pico de gallo and guacamole. Served with a heaping basket of tortilla chips. No substitutions please 9.49

cactus guacaMole

Fresh chunks of avocado mixed with tomatoes, onions, light jalapeños, lime juice and cilantro large 8.49 small 4.49

chicken wings

cheese dip

Eight flavorful chicken wings tossed in our unique sauce, served with your choice of dressing 9.99

large 6.99 | small 3.99

chicken Fingers

large 7.59 | small 4.59

Four lightly breaded chicken strips served with fries and your choice of dressing 8.99

cheese cu rds

For one

chicken shriMp steak*

or two

11.99

20.99

12.99

21.99

13.99

23.49

all Tacos are orders oF Two or Three and are served in your choice oF soFT Flour or crispy corn shell. includes choice oF Two (2): mexican rice, black beans, cacTus griTs or reFried beans

piña fajitaS

A cored pineapple half stuffed with grilled chicken on a bed of sautéed bell peppers and onions 15.99 subsTiTuTe: sTeak* +3.00 | shrimp + 2.00

Bean & cheese dip

tacos Mexicanos

BeeF & cheese dip

large 7.49 | small 4.59

haBanero salsa 1.99

texaS fajita naChoS

Choice of grilled steak* , chicken or shrimp with sautéed onions and bell peppers on a bed of refried beans in a crispy tortilla shell with lettuce, tomatoes and sour cream, drizzled with cheese 8.99 A large crispy tortilla shell on a bed of refried beans, filled with lettuce, tomato, sour cream and your choice of shredded chicken or ground beef with a side of our cheese dip 7.49

Fajita nachos

Grilled chicken over lettuce, spinach, avocado and diced tomatoes, topped with pico de gallo 8.99 subsTiTuTe grilled sTeak* + 2.49

grande sup reMe nachos

Tortilla chips topped with black or refried beans, seasoned shredded chicken or ground beef, lettuce, tomatoes, sour cream, jalapeños and melted cheese 9.99 sub sTeak* or grilled chicken 1.99

nachos

cheese nachos 5.99 cheese & beeF 7.49 cheese, beeF & bean 7.49

cheese & bean 6.49 cheese & shredded chicken 7.99

cactus grilled chicken salad

gulF coast seaFood Bu rrito

A blend of Triggerfish and shrimp mixed with fresh pico de gallo, house spices and tomato salsa, then topped with cheese dip and red burrito sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99

seaFood Quesadilla

shriMp diaBlo

Guacamole with iceberg lettuce, tomatoes and shredded cheese 4.99

caldo de caMarón (shriMp)

Shrimp cooked in hot sauce with Mexican rice, onions, mushrooms, cilantro and slices of avocado. bowl 8.99 • cup 4.99

caldo de pollo

Authentic Mexican style chicken soup bowl 6.99 • cup 3.99

Grilled shrimp and Triggerfish with fresh pico de gallo, sautéed onions and bell peppers. Served with sour cream, lettuce and tomato on the side 10.49 add rice and/or beans + 2.49

shriMp tacos

Filled with shrimp grilled with garlic butter and topped with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.49 | Three Tacos 13.49

Bu rrito ranchero

Large flour tortilla filled with grilled steak* or chicken, grilled onions, peppers and topped with our zesty ranchero salsa and melted cheese. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 10.99

california burrito

cactus grilled Bu rrito

Large flour tortilla with grilled steak* or chicken and covered with our cheese dip. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49

California Burrito

Grilled steak* or chicken, Mexican rice, black or refried beans and your choice of mild or hot salsa rolled in a large flour tortilla. Topped with cheese dip, sour cream and avocados 13.49

VegetaRian Veggie Fajitas

Grilled tomatoes, spinach, broccoli, mushrooms, green and red bell peppers and onions. Served with Mexican rice, beans, lettuce, sour cream, guacamole and pico de gallo accompanied with flour tortillas 9.99 For Two 17.99

spinach and MushrooM Quesadilla

Flour tortilla stuffed with melted cheese, sautéed spinach and mushrooms with sour cream, lettuce and tomatoes served on the side 7.49 add rice and/or beans + 2.49

shriMp & grits

carnitas

Slow-simmered pork tips cooked with sautéed onions. Served with fresh tortillas, lettuce, guacamole, pico de gallo and sour cream 12.99

shriMp cocktail

Shrimp in our cocktail sauce. Served with fresh avocado and crackers 12.99

chiMichanga plate

spinach enchiladas

Two enchiladas filled with sautéed spinach and tomatoes and topped with enchilada sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 7.99

cactus Veggie Bu rrito

Seasoned mixed veggies wrapped in a large flour tortilla, topped with sour cream and avocado. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 8.49

Flan

A traditional sponge-based custard with a sweet filling 5.49

sopapilla 2.99

Fried cheesecake chiMichanga

chu rros 4.99 Fried ice creaM 4.29

ruM sisters

With strawberry sauce 7.49

chocolate taco

Chocolate dipped ice cream taco 5.49

Gourmet alcohol infused cakes from orange beach! Ask your server for this weeks special flavor!

twisted sista

Dark chocolate, Kahlúa and white rum 6.49

ids ’ Menu cactus Fingers

Chicken fingers with fries 5.99

taco

Chicken or beef taco served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 5.99

enchilada Meal

Cheese, chicken or beef enchilada served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99

Mini nachos

Mini Quesadillas

Kid-sized quesadillas stuffed with cheese and chicken or ground beef and served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99

cactus Mini Bu rrito

Beef or shredded chicken burrito served with your choice of two (2): Mexican rice, beans, Cactus grits or fries 5.99 subsTiTuTe sTeak* or grilled chicken for 1.50.

served wiTh leTTuce, TomaToes, sour cream and cheese. add rice and/or beans + 2.49

BeveRages

Fajita Quesadilla

Grilled steak* or chicken with sautéed onions and peppers. Served inside a flour tortilla with melted cheese 10.49

shredded chicken 6.49 ground BeeF 6.49 cheese only 5.49

Bu rrito • chile relleno • enchilada taMale • taco • chalupa • tostada

any one

any two

7.99

9.49

any three 10.49

 la cartE BeeF or shredded chicken taco 2.49 BeeF or shredded chicken enchilada 2.59 grilled chicken taco 2.99 grilled steak* taco 3.49 triggerFish taco 3.49 shriMp taco 3.49 gringo taco 3.49 BeeF Bu rrito 2.99 grilled chicken Bu rrito 5.99 chile relleno 3.49 or

shriMp 6.99

grilled steak* strips 7.99 BeeF or chicken chiMichanga 7.99

ides aVocado slices 2.69 diced toMatoes .99 onions .99

lettuce .99

salsa Verde .99 Mexican rice 1.99 Black Beans 1.99 cactus style cheese grits 1.99 rice & Beans 3.99 pico de gallo 1.79 shredded cheese 1.49

grilled chicken or steak Quesadilla

Grilled chicken or steak* served inside a flour tortilla with melted cheese. Served with lettuce, sour cream and tomatoes 9.49

reFried Beans 1.99

Grilled steak*, chicken and shrimp with sautéed onions and Grilled shrimp served inside a flour tortilla with melted cheese. peppers served inside a flour tortilla with melted cheese 11.49 Served with lettuce, sour cream and tomatoes 10.99 texas fajita quesadilla

-cantina+

grilled chicken For children 12 years and younger. includes soFT drink or Tea (dine-in only). add 2.00 For adulTs

Cheese and chips nachos 5.99

shriMp Quesadilla

grilled steak* Burrito 7.49

Quesadill as texas Fajita Quesadilla

A large flour tortilla stuffed with beef or shredded chicken, then lightly fried 9.99 add sTeak* or grilled chicken + 1.99

A dessert sampler of ice cream and churros. Serves four 8.99 With ice cream 4.79

arroz con pollo

Grilled chicken and cheese dip over a bed of Mexican rice 8.49

served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs. addiTional charges For sTeak*, grilled chicken or shrimp

Chicken breast smothered in bell peppers, onions and our cheese sauce 12.49

A bowl of our delicious Cactus style grits mixed with our seasoned jumbo shrimp 9.49

helado grande

chicken diaBlo

Grilled chicken cooked in our homemade spicy, cheesy sauce. Served with your choice of two ((2): Mexican rice, black beans, Cactus grits or refried beans 12.49

coBos

pollo cactus Melt

Grilled shrimp cooked in our homemade spicy, cheesy sauce served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 12.99

Desserts

texas Bu rrito

Ground beef or shredded chicken rolled in a flour tortilla, covered with cheese and topped with lettuce and sour cream. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 9.49

hueVos rancheros

Fried eggs over lightly fried corn tortillas, topped with tomato-chili sauce 9.49

*These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

Burritos

Bu rrito Mexicana

texas tacos

One steak* taco, one grilled chicken taco, one shrimp taco served with pico de gallo, lettuce and cheese 13.49

taQuitos

Three rolled and lightly fried corn tortillas filled with seasoned shredded chicken or ground beef. Served with pico de gallo, lettuce, sour cream, and cheese dip 10.99

triggerFish tacos

Local Gulf Triggerfish grilled and served on a soft flour tortilla or crunchy corn tortilla with lettuce, pico de gallo, avocado and honey habanero sauce. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans Two Tacos 11.99 | Three Tacos 13.79

guacaMole salad

Large flour tortilla stuffed with grilled steak*, chicken and shrimp, grilled onions and bell peppers, covered in our cheese dip and salsa. Served with your choice of two (2): Mexican rice, black beans, Cactus grits or refried beans 11.99

enchilada sup reMe

One shredded chicken, one beef, and one cheese enchilada topped with lettuce, tomato and sour cream 10.49

eafood

taco salad

Spinach, iceberg lettuce, pico de gallo, mushrooms, shredded cheese, avocado and sour cream with your choice of dressing 5.99

Grilled steak* or chicken on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 10.99

carne asada

Grilled steak* presented on a bed of sizzling onions and bell peppers with pico de gallo, guacamole, lettuce and sour cream 12.49

piña fajitas (chicken)

Grilled steak*, chicken and shrimp on a bed of tortilla chips with onions and bell peppers. Topped with cheese dip and sour cream 12.49

gringo tacos

TradiTional plaTes are served wiTh your choice oF Two (2): mexican rice, black or reFried beans or cacTus griTs

Fajita salad

house salad

Juicy grilled chicken tacos with fresh grilled pineapple and chorizo. Topped with raw onion and cilantro Two Tacos 12.49 | Three Tacos 13.99

Tr aditional l ates

oups & al ads Nachos

tacos de pollo

Seasoned ground beef or shredded chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 9.99 | Three Tacos 10.99

jalapeño & cheese dip

large 7.59 | small 4.79

texas fajita nachos

Grilled steak* tacos with pico de gallo, lettuce and cheese Two Tacos 11.99 | Three Tacos 13.99

cactus tacos

large 7.99 | small 4.99

steak tacos

Authentic Mexican-style street tacos with carne asada, fresh cilantro and onion on corn tortillas. Served with lime Two Tacos 10.99 | Three Tacos 13.49 Juicy grilled chicken tacos with fresh pico de gallo, lettuce and cheese Two Tacos 10.99 | Three Tacos 12.49

chorizo sausage & cheese dip

Deep-fried to perfection and served with tomato dipping sauce 6.99

texas tacos

Tacos

texaS fajitaS

A sizzling platter of bell peppers and onions with grilled steak*, chicken, and shrimp 13.99 For Two 25.99

scoop oF haBanero .99 jalapeños .99

3849

tortillas 1.49 *These iTems are cooked To order: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

gulf

October 2019 ● Beachin’ 35

Voted “People’s Choice” “mustA-visit” Since 2004

•Best Lunch • Best Dinner • Best Seafood also been voted • Friendliest Staff

while in Gulf Shor es

hores S f l u AG tion Tradi ned y Ow Locall

Casual family atmosphere Reasonable prices • Senior menu available

ing n n i w d r a Aw sh i F d n a Shrimp lties Specia

Seafood Kitchen

138 West 1st Ave • Gulf Shores • 251-948-7294

36 Beachin’ ● October 2019

138 West 1st Ave Gulf Shores, AL

251-948-7294

www.Desotosseafoodkitchen.com

Seafood Kitchen Lunch Menu

HOME-STYLE LUNCH SPECIALS

(Served with your choice of two side dishes) Saturday & Sunday - Add $1.00

Fried Shrimp - tail less Blackened Catfish Fried Catfish Broiled Flounder Fried Flounder Grilled Chicken Chicken Creole Fried Chicken Tenders Country Fried Steak Hamburger Steak Pork Chops Country Ham Vegetable Plate SANDWICHES

(Served with french fries)

Complimentary Ice Tea and Bread Served with All Dine in Lunch Entrees. Add House or Substitute Salad for side dish Po-Boy Sandwich Cheeseburger Crab Cake Po-Boy *Monte Cristo Sandwich

Dinner Menu

STARTERS Oysters on the Half Shell 1/2 dozen ................1 dozen Southern Style Crab Cakes Shrimp Remoulade Crab, Spinach & Artichoke Dip Coconut Shrimp Stuffed Mushrooms Alligator Bites Fried Crab Claws 1/2 lb 1 lb Tuna Dip Sweet Potato French Fry Basket Fried Green Tomatoes GUMBO & SOUP Seafood Gumbo cup bowl Crab & Shrimp Bisque cup bowl FRIED SEAFOOD FAVORITES (Served with your choice of two side dishes)

Butterfly Shrimp Tail-less Shrimp Bon Secour Oysters Crab Claws Fried Fish of the Day Shrimp & Flounder Shrimp & Oysters Fried Catfish

SALADS Dressings: Honey-Mustard, Ranch, Bleu

Cheese, Italian, Thousand Island, French, Low-Fat Ranch, Raspberry Vinaigrette, Balsamic Vinegar, Balsamic Vinaigrette, Sesame Asian, Oil & Vinegar

Riviera Salad - with pecan chicken tenders - with chicken tenders - with boiled shrimp - with grilled or blackened chicken Caesar Salad - w/grilled or blackened chicken - w/boiled shrimp Gumbo & Salad - a cup of Seafood Gumbo and our Bisque & Salad SEAFOOD FAVORITES (Served with your choice of two side dishes)

Add House or Caesar Salad Substitute Salad for side dish Fried Butterfly Shrimp Fried Oysters Fried Crab Claws *Coconut Shrimp Grilled Shrimp Fried Seafood Platter

SEAFOOD PLATTERS

(Served with your choice of two side dishes)

Shrimp Lover’s Platter Fried Seafood Platter Broiled Seafood Platter Creole Platter Caribbean Platter Crab Platter SEAFOOD SPECIALTIES

(Served with your choice of two side dishes)

Stuffed Shrimp Shrimp Scampi Blackened Catfish Coconut Shrimp Grilled Shrimp Shrimp Creole Crawfish Etoufee Crab Cake Dinner STEAMED SEAFOOD

(Served with new potatoes & one side)

Snow Crab Legs - 2 lbs. Royal Red Shrimp - 1 lb. Combo - 1/2 pound Royal Reds & 1 pound Snow Crab TONIGHT’S CATCH

(Served with your choice of two side dishes) Choose from the following preparation styles:

Fried Catch Blackened Catch Grilled Catch Broiled Catch

Broiled Seafood Platter Stuffed Shrimp Mahi-Mahi Yellow-Fin Tuna Tilapia Grouper Snow Crab Legs Royal Reds - 3/4 lb. Combo - 1/2 lb. Each Crab Cakes - 2 cakes PASTA Fettuccini Alfredo - w\grilled or blackened chicken - with shrimp or crawfish Basil Pesto Pasta - with Roma Tomatoes - with grilled chicken - with shrimp SIDE DISHES

Fried Green Tomatoes ~ Green Beans Turnip Greens ~Sweet Potato Casserole Corn Fritters ~ French Fries Mashed Potatoes w/Gravy ~ Fried Okra Au Gratin Potatoes ~ Steamed Veggies Kernel Corn ~ Yellow Rice Black-Eyed Peas ~ Cole Slaw Lima Beans ~ Macaroni & Cheese

New Orleans Catch Mediterranean Catch Caribbean Catch *Pecan Encrusted Catch *Paneed Catch LAND LOVER’S FARE

(Served with your choice of two side dishes)

Hawaiian Rib-eye - (12 oz.) - add jumbo grilled or fried shrimp Jamaica-Jerk Chicken Grilled Chicken Breasts Fried Chicken Tenders PASTA Fettuccini Alfredo - with grilled or blackened chicken - with shrimp or crawfish Scallops Alfredo Shrimp & Pasta Marsala Basil-Pesto Pasta - with grilled chicken - with shrimp SIDE DISHES Substitute House or Caesar Salad for a Side Dish

Sweet Potato Casserole ~ Cole Slaw Baked Potato ~ Steamed Vegetables Yellow Rice ~ French Fries Fried Green Tomatoes

38 Beachin’ ● October 2019

October 2019 ● Beachin’ 39

40 Beachin’ ● October 2019

October 2019 ● Beachin’ 41

42 Beachin’ ● October 2019

October 2019 ● Beachin’ 43